Preheat oven to 350 degrees F. Spray two 9-inch cake pans with nonstick baking spray and set aside.
In a large bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
Add butter to the bowl of a stand mixer with the paddle attachment. Cream butter until smooth, then add sugar and continue to cream together for about 3-5 minutes, until pale and fluffy.
Scrape down the sides of the bowl and add eggs, one at a time, and then add vanilla extract and mix until combined.
Add half of the flour mixture to the wet ingredients and mix until just combined. Then pour in half of the buttermilk. Repeat.
Divide the batter in half and pour into the prepared cake pans. Bake for 30 minutes, until a toothpick comes out clean. Allow the cakes to cool in the cake pans for 10 minutes and then turn them onto a wire rack or plate to cool completely.
While the cakes are baking, prepare the cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer with the paddle attachment. Cream together until smooth, about 2 minutes.
Add 1 cup of powdered sugar at a time, beginning on low speed, increasing the speed to high for 10-15 seconds prior to adding the next cup. Then reduce the speed back to low and add the next cup of powdered sugar and repeat. This makes for a very fluffy icing.
Add red or pink gel food coloring (optional) and strawberry jam and mix until combined. Cover the icing with plastic wrap or a towel and place in the refrigerator until cakes have completely cooled. (If icing becomes hard, mix with the paddle attachment to loosen it up prior to adding to the cake)
Assemble the cake. Place one cake on a cake stand or plate. Add about a ½ cup of icing to a piping bag or a ziploc bag with about a 1 inch cut into the corner. Pipe a rim of icing around the perimeter of the cake. Add strawberry jam inside of the icing and smear across the cake.
Place the second cake on top and add a layer of frosting onto the cake. Refrigerate for 30 minutes. Then add remainder of the frosting to cake.
Make the strawberry crunch topping: add melted butter, golden oreos, strawberry jell-o powder, and freeze dried strawberries to a food processor and blend until combined but still chunky. Cover the cake with the crunch topping and garnish with fresh strawberries.